inthekitchen
producer of the year:
La Cocina Foods
In 1984, when Peter Warkentin and his two
sisters Eleanor and Edith started La Cocina
Foods, they processed approximately 1,500 lbs
of corn to produce their original thin tortilla
chips. In 2015, that total was closer to 500,000
lbs. That’s a whole lot of corn to husk.
Since launching, this family-owned and
-operated business out of Ste. Anne, MB
has expanded its product line to include
two additional flavours of the original thin
chips, restaurant-style thick chips, authentic
Mexican corn tortillas and, in 2014, corn
and flax blend chips. Now the line is carried
at Sobey’s, Safeway, Co-op, Food Fare
and innumerable small shops throughout
Manitoba (and, recently, Saskatchewan,
Alberta, British Columbia and Ontario).
This tortilleria's wide reach and commitment
to local production has earned it Ciao!
Magazine’s 2016 Good Food Manitoba Award
for Producer of the Year.
After spending many years doing mission
work in Mexico, Eleanor and Edith brought
back two things from way down south:
traditional gluten-free tortilla recipes and the
idea to start La Cocina. At first, the family
produced most everything by hand, salting
and sorting the chips into bags. Today things
are automated, with several employees to help
out and Pat Warkentin, Peter's son, now runs
day to day operations.
As the company continues to grow beyond
Manitoba’s borders, La Cocina Foods is
embarking on an expansion that will result
in more warehouse space and the ability to
increase daily production. With a few new
flavours in the works warranting that growth
plan, La Cocina fans around the province can
have different chips and guac every day of the
week.—JT
10
ciao! / aug/sep / two thousand sixteen
made us feel,” Marc explains. The friends
dubbed the effect “the burger hangover”,
the heavy, greasy repercussions of oh-sodelicious but oh-so-bad-for-you fast food.
“We wanted to create an alternative.”
The aim was to build a better burger,
one that was not only healthier, but tasted
incredible. They talked about it constantly.
It was the kind of idea that close friends
often bat around over a beer or two—but
for Kyle and Marc, it became a business.
T he y bega n a resea rch m ission,
analyzing the market locally, nationally,
and internationally. This included some
practical fact-finding trips. “We ate burgers
everywhere,” Marc laughs. “From fancy
steakhouses to fast food chains.”
Missing from the city was a spot fully
devoted to burgers, where the wild toppings
and gourmet flavour profiles of fine dining
restaurants met the accessibility and quick
service of a traditional fast food joint.
With the help of friend and Red Seal
chef Östen Rice, the pair developed a
The aim was to build a better
burger.
menu that pulled inspiration from beyond
the take out tray. Burgers are loaded up
with flavours inspired by a wide range of
culinary cuisines and experience. As the
menu has evolved, Scott Malcolmson,
manager of the Osborne location, has
become the chief mastermind behind new
creations, though all employees are invited
to contribute.
The secret ingredients that put these
burgers over the top are the house made
sauces, aiolis, and dressings that have
replaced ubiquitous red and yellow bottles.
The kitchen prepares, in total, around 40
different toppings with which to load up 23
different burger varieties.
Producing more sauces than a brigade of
French chefs, the cooks behind Nuburger’s
counter simmer, blend, process, and purée
bright and tasty condiments that are both
flavourful and healthful, with less oil and